Pumpkin Cheesecake Bars with a Golden Oreo Crust

Smooth and creamy pumpkin cheesecake filling is poured over a Golden Oreo crust – these Pumpkin Cheesecake Bars are an easy way to get your pumpkin cheesecake fix!

Well, it is time. I tried to wait, but I just couldn’t. It is futile to try to resist it. And what is “it” you ask? PUMPKIN!!! I’m actually kind of mad at myself…I try not to bake with pumpkin until it is fall, and just because the calendar says September and school has started does not mean it is fall yet – there are still 12 more days of summer left!! And with the temperatures in NYC right now, it feels like early August! But I just couldn’t help myself. Pumpkin has overtaken the blogging world, and after looking at pumpkin recipe after pumpkin recipe, I just HAD to make something for myself. After all, pumpkin is one of my absolute favorite things to bake with – I devoted a whole week to pumpkin deliciousness last year! So, for my first recipe of the season I bring you Pumpkin Cheesecake Bars with a Golden Oreo Crust – a pretty great way to kick off pumpkin season!

I know that I’m supposed to be celebrating all things pumpkin, but I must say, the crust steals the show in these delicious pumpkin cheesecake bars. This is my first time working with Golden Oreos, and I think I’m in love (and no, this is not sponsored!). The flavor of this crust blows graham cracker crusts out of the water. The crust is formed from golden oreo crumbs and some melted butter pressed into the bottom of a pan and then prebaked for about 10 minutes – it gets all browned and nutty tasting and is the absolute perfect complement to the pumpkin cheesecake filling. I seriously want to make as many recipes as possible with a golden oreo crust – I’m obsessed.

I love making cheesecake bars because they are really easy to make! The filling comes together in no time! In addition to cream cheese and pumpkin, I added some Greek yogurt – I used yogurt in these peanut butter cheesecake bars, and it created such a great light texture.

One tip in making the filling – make sure all ingredients are at room temperature. Otherwise the mixture will not come together nicely and the cream cheese could get lumpy. This is VERY important. But once everything is at room temp, the rest of the filling is a cinch! Just mix together, pour over the crust, and pop in the oven. So easy – much easier than making an actual pumpkin cheesecake! Pumpkin cheesecake bars might be my new favorite fall treat.

Smooth and creamy pumpkin cheesecake filling is poured over a Golden Oreo crust - these Pumpkin Cheesecake Bars are an easy way to get your pumpkin cheesecake fix!

Ingredients

For the Crust

20 Golden Oreos

3 Tablespoons butter, melted

dash of salt

For the Filling

1 (8oz) package of cream cheese, at room temp

1/4 cup Greek Yogurt, at room temp

3/4 cup pumpkin puree

1 egg, at room temp

1/2 cup sugar

1 teaspoon vanilla

2 Tablespoons flour

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

Instructions

For the Crust

Preheat oven to 350 degrees F. Line an 8"x8" pan with foil, leaving the edges hanging over the sides of the pan to act as a sling. Spray with nonstick cooking spray.

Place the Oreos in a food processor and process until they are fine crumbs. Mix the crumbs with the melted butter and the salt. Pour the mixture into the prepared pan, and press it evenly to form a crust in the bottom of the pan. Make sure to press firmly and evenly until the crumbs come together in a dense crust. Bake the crust for 8 minutes. Remove from the oven and allow to cool while you make the filling.

For the Filling

Beat the cream cheese until smooth. Add the yogurt and pumpkin and beat until well combined and smooth. Add the egg, sugar and vanilla and beat until combined. Whisk the flour, cinnamon, pumpkin pie spice, and salt together, then add it to the cream cheese mixture. Mix until everything is well combined. Pour the filling over the prebaked crust and spread evenly. Bake for 25 - 30 minutes, until the cheesecake is set in the middle and is lightly browned on the edges. Allow to cool at room temperature for about 30 minutes, then put in the fridge to chill completely before cutting. Serve chilled.

I’m still holding out on baking with pumpkin yet…we have such a long winter here in Winnipeg that I just can’t bring it on any sooner.! These look delicious though and especially with that greek yogurt – I’ve never tried it in bars but I bet it makes them so creamy!

We are well away from pumpkin season but that isn’t going to stop me from making these gorgeous bars! Who can resist a creamy pumpkin-y cheesecake bar with a delicious nutty crust? Not me, that’s for sure! Drooled over, pinned up, and planning on making these soon!

I feel like it JUST strated getting nice and sunny here in SF so I’m holding on to summer for as long as I can. Doesn’t mean I won’t start enjoying pumpkin soon enough though!! These are so creative with the oreo crust.

A GOLDEN OREO CRUST?! Geez, Cate… You’re killing me. It’s not even 8:30 in the morning and now I just want Oreos. I’ve already taste tested a pumpkin cookie I’m working on, so I’m ready to devour any sweet in front of me at the moment!! These sound so good! I’m so glad you embraced the pumpkin– sometimes, it’s just too hard to resist!

I LOVE golden oreo crusts!! And a pumpkin cheesecake on top of one sounds amazing Cate! What a great recipe Also, thanks for including my bread in your latest Buzzfeed round-up — you are the best!! xoxox